TurtleTree is Ushering in a New Era of Sustainable Nutrition That is Transforming Food and Beverage: Fengru Lin, CEO

TurtleTree is a leading innovator in the health and nutrition sector, known for LF+, the world’s first vegan lactoferrin, which is produced using advanced precision fermentation technology. This breakthrough product enhances the nutritional value of a wide range of applications, from food and health products to skincare. By pushing the boundaries of food science, TurtleTree is helping shape a healthier, more sustainable world.

SME Business Review reached out to Fengru Lin, co-founder and CEO of TurtleTree, for an interview to explore the company’s journey in revolutionizing dairy production through cellular agriculture, its approach to sustainability, and the future of the food innovation industry. Here’s what Fengru had to say.

Interview Excerpts

What inspired you to start TurtleTree?

My journey began with a love for cheese. I traveled extensively, searching for high-quality dairy products, but I kept encountering supply chain challenges and ethical concerns. That led me to explore alternative ways to produce milk without relying on traditional animal farming. The deeper I dug, the clearer it became that cellular agriculture could change how we approach dairy production. The idea was not just to create an alternative but to develop a solution that is sustainable, scalable, and beneficial for both people and the planet.

What sets TurtleTree apart from other companies working in sustainable food production?

Our focus is on precision fermentation and cell-based dairy ingredients, which means we are not just mimicking dairy alternatives but actually producing the core components of milk. This allows us to create high-quality ingredients that match the functionality and nutrition of traditional dairy without the environmental and ethical challenges. We work closely with food manufacturers to integrate these ingredients into a wide range of products, ensuring accessibility and market readiness.

What are the biggest challenges you face in scaling production?

Scaling cellular agriculture requires constant optimization. The processes involved are still new to the industry, so efficiency and cost-effectiveness remain top priorities. We invest heavily in research and development to refine production methods, reduce costs, and increase output. Collaboration with regulatory bodies is also key, as ensuring compliance and safety standards helps pave the way for wider adoption.

How does your technology contribute to sustainability?

Conventional dairy production is resource-intensive, requiring vast amounts of land, water, and feed while generating significant greenhouse gas emissions. Our approach eliminates the need for large-scale animal farming, reducing the environmental footprint of dairy production. By producing milk ingredients in a controlled environment, we can maintain quality while significantly cutting down on waste, emissions, and resource consumption.

What role do partnerships play in your company’s growth?

Collaboration is essential. We work with food manufacturers, researchers, and policymakers to integrate our technology into existing supply chains. These partnerships help refine our products, navigate regulations, and expand market reach. By working together, we can accelerate the adoption of sustainable dairy solutions.

How do you see consumer perception shifting toward cell-based dairy?

Consumers are becoming more aware of where their food comes from and its impact on the environment. While there is still some hesitation around new food technologies, education plays a huge role in building trust. Transparency in our process, clear communication about safety and benefits, and offering products that match traditional dairy in taste and functionality all contribute to increasing acceptance.

What industries can benefit the most from your innovations?

Our ingredients have applications across multiple industries. Infant nutrition, adult wellness, and functional foods are key areas where bioactive milk components can provide added health benefits. As awareness grows, we expect more sectors, from pharmaceuticals to sports nutrition, to explore the potential of these ingredients.

What advice would you give to entrepreneurs looking to enter the sustainable food industry?

Stay curious and committed. This industry requires patience, as regulatory approvals and technological advancements take time. Build strong networks, collaborate with experts, and remain focused on long-term impact rather than short-term gains. The food system is evolving, and there is plenty of room for innovation.

What keeps you motivated as a founder and leader?

The potential to create lasting change keeps me going. Knowing that our work contributes to a more sustainable future, improves food security, and provides better nutrition drives me every day. The journey is not always easy, but having a mission that aligns with both personal values and global needs makes every challenge worth it.

What excites you most about the future of food innovation?

The ability to redefine how we produce food is incredibly exciting. With advances in biotechnology, we are no longer limited by traditional methods. We can create foods that are not only sustainable but also tailored to specific health benefits. The intersection of science, nutrition, and sustainability opens doors for groundbreaking developments, and we are just scratching the surface of what’s possible.

Fengru Lin, Co-Founder & CEO, TurtleTree 

Our focus is on precision fermentation and cell-based dairy ingredients, which means we are not just mimicking dairy alternatives but actually producing the core components of milk.